Description
Soft and delicious Moist Carrot Cake Cupcakes made with freshly grated carrots and warm spices, topped with creamy frosting for the perfect homemade dessert.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¾ cup vegetable oil
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups finely grated carrots
½ cup chopped walnuts or pecans (optional)
8 ounces cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners
2. In a bowl whisk together flour, baking soda, baking powder, salt, and cinnamon
3. In another bowl mix oil, sugars, eggs, and vanilla until smooth
4. Add dry ingredients to wet ingredients and mix until combined
5. Fold in grated carrots and optional nuts
6. Fill cupcake liners two-thirds full with batter
7. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean
8. Let cupcakes cool completely on a rack
9. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla
10. Frost cooled cupcakes and serve
Notes
Use freshly grated carrots for the best moisture and flavor
Do not overmix the batter to keep cupcakes soft
Allow cupcakes to cool completely before adding frosting
Store frosted cupcakes in the refrigerator for up to 4 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 21g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg